One year ago: Sugar-and-Spice Candied Nuts Oh you should really make these too! Remove from the heat and carefully whisk in the baking-soda mixture (the mixture will bubble up). I had to make a comeback, and made this after Shabbat was over. Love your blog, ordered your cookbook (will hopefully be at my goal weight before it arrives, ha ha), and think your baby is the cutest ever. Recipes like this one are why I bought a WhirleyPop! Caron and Julia, perhaps your sugar is too fine? 3 tablespoons unsalted butter Maybe I would have liked it better had there been more popcorn and the carmel coating was spread a bit further to make it less sweet. Popcorn is my favorite “food group” :) I think you are suffering from “cabin fever”. Mmm, this looks delicious! I have had several popcorn poppers over the decades… yes I am THAT old… But the style that I have used since 1980 has been the stove top hand crank popper. Using less than a full layer will give some room for the kernels to move around and keep you from having to shake a heavy pot! If you go past that its burnt. deep dark gingerbread waffles. jelly doughnuts. we made some popcorn on new years – wish i had seen this before then! I haven’t seen any difference in how well the candy (caramel, toffee, etc) sticks to the popcorn. decadent hot chocolate mix. ", 5~ Spoon dough in very heaping tablespoon sized scoops onto cookie sheets making sure to leave 2 inches between cookies. I’m a vodka gal myself, but bourbon seems so festive and wintery. This is the 1st time (out of at least a dozen) that I’ve been able to caramelize sugar using the water method (I usually stick to the dry method). Recette trouvée dans The Smitten Kitchen Cookbook – Deb Perelman I doubled the popcorn amount, but made the amount of caramel in the recipe and felt like I had plenty. ooooooh yeah baby! The mixed-size pieces are part of the cookie’s charm. You can make kettle corn (heat oil til it smokes, add corn and stir til one or two kernels pop and dump in a 1/4 cup of sugar and turn the crank like crazy til the popping stops – put popcorn in a large bowl and add salt to taste – using a couple of spatulas to mix it up). it’ll be mental torture on your slight OCD tendencies to try to get all the popcorn back out of the bag! I have made this several times and added chocolate chips. "There are a lot of steps to Rainbow Cookies but holy-scrumptious-almond-paste these are deelicious. So a good example would be like eating the stickiest toffee candy or baklava. Hi! So that is my advice as it is super sugary as it is. Thanks for the great recipe. Oh this is just cruel. Thanks! You’re cookbook is absolutely wonderful! This is now officially adult crack corn: I made the syrup put 2 tsp slap ya mama spice in with the baking soda and poured it over the kettle corn. Everyone thought it was delicious. Thanks for giving me a before-party project! Toss with salted peanuts, if using. Amy — The baking soda makes the caramel airier and less brittle. Maybe it’s just me? Oscar get together tomorrow night, what to do with a tres boring bag of kettlecorn(they were out of Chicago mix). Also I found myself a tad short on sugar so I put in less sugar and still found it to be plenty sweet. Note: Your volumes will look different from mine in the pictures because I only made a half-batch. I just made about 6 batches of this for co-workers Christmas gifts, and as everything on your site, it always garners rave reviews! Then don’t stir. Comfort, comfort, comfort… Print this Recipe! You’ve got the texture right on. This commenter said they did so successfully. I just made a batch of this for my kid’s school bake sale. Like Kettle Corn on ‘roids. Highly addictive. And it was so easy to make!! and now every batch since then, the sugar has crystallized instead of caramelizing. This recipe did not turn out well for me at all! You really should be more specific about the caramel part… Very unspecific directions. Kitchen disaster! a friend led me to this site after i lamented my pining for caramel corn similar to that made by a now defunct mall stand. THE SMITTEN KITCHEN COOKBOOKS Spotlight Pantry Recipes how I stock the smitten kitchen Archives Archives I always make microwave caramel corn at Christmastime, but I’m not sure this would be adaptable to that method. This was also my first time making caramel and it came out perfectly, despite my putting too much water in it! Or just use EVOO to pop and add salt to taste. We are popcorn addicts around here…lunch, dinner, whenever. This was my first Smitten Kitchen recipe and it will not be my last. endives with oranges and almonds. I followed the directions and did not stir. Oh goodness. The flavor is still good but the caramel is really tacky, stick to my teeth tacky. We’re hitting a small football watching party tonight, and the hosts love popcorn…I’ve already prepared sausage balls to take, but had to make this. I split the cayenne in the middle at 1/2 teaspoon. I would eat this popcorn while I’m working on other dishes in the kitchen! Thanks so much for another winner Deb! I am so glad you’re here! 2- if you’re a member of the *clean plate club* (as my mom made me to be) *DO NOT* use the brown paper bag method! This stuff is addictive. I know a 16 year old boy at boarding school who is going to be very happy to see his mother tomorrow. Anyone else who is having this problem, I’d recommend that when you think it’s ready, just keep a VERY CLOSE eye on it and let it go another 5 seconds or so. Really good. No oils, no butter, no pots, no pans needed. Hi Amy — If it is white, it didn’t become caramel. The paper bags that most of us have around are not made of “food grade” paper. Thank you! I would second the mixing in a paper bag idea. There’s the source of your problem. Transfer to the prepared bowl, removing any unpopped kernels. Yipee! Those are just my preferences! The kids couldn’t agree on whether we should make popcorn or cookies for our movie treat. :(. Happy New Year Deb and thank you for a new take on popcorn. Do you have any idea to what temp. Now I make it with 1/4 tsp and it’s a nice hint. Recipes. Caramel popcorn has been an obsession in my house lately–I made several holiday giveaway batches and several more when we had company in town. Next time, I’ll probably reduce the amount to 1/3 cup since that was the biggest bowl I have. I have made this 5 times. Recipes. Thanks for an awesome, unique recipe. Also overcooked the carmel and ended up with too much of a burnt sugar taste- think my carmel was ready for baking soda at 5 minutes but didn’t want to go off recipe the first time. I just made this and it is awesome! Can’t wait for the Oscars so I can serve this it is ah mahz ing!! Any thoughts on chewy caramel popcorn? Maybe I’ll have to actually make it now :) Made the spiced nut recipe you posted last Dec. and they turned out great with pecans and almonds. I think what you make is amazing. And since we live in KY, we don’t even have to go out for it. We were scared that I would somehow mess up the caramel mixture, as I have never made anything like it before, but if you just follow the directions, it turns out perfectly. If you’re using heavier pots, you’ll have to take yours off the burner much sooner, as the caramel will continue to cook after you’ve removed it from the heat. What a great combo! Rainbow cookies: so classic, so delicious, SO PRETTY. I found some of the popocorn kernals were bathed in it, and some had to live without any. Did not use the pepper as my husband is a bit of a spice sissy and it was still delicious. How did I know you would have an amazing caramel popcorn recipe when I need it most? -LeslieMichele, My theory is that just about anything is tasty with a tall bourbon and soda! The corn was hot, but wow, it was tasty. Looks yummy! Claire — Macadamias are very oily; may just have had a lower burning point than almonds which are much less oily. On aime la texture croquante et le goût de popcorn dans ces cookies moelleux. should I be browning the butter? Thank you for another tasty treat, I found some lightly salted cocktail peanuts, and used the smallest amounts of salt and cayenne specified here, and I’m happy with the result. It is you I have to thank for the fact that my family thinks I am a goddess, but YOU are the Goddess. roasted grape and olive crostini. I was about to eat the whole batch (I halved it) all by myself. I make a microwave caramel popcorn all the time (with air popper and brown paper bag methods), and I’ve wondered about spicing it up before, but didn’t want to burn the spice. Deb, I saw this recipe and was propelled immediately to the kitchen! I’ve made this twice this month, and it’s turned out great both times. I laughed at your comment about the bourbon!!! I think I might have skimped too much on the spice/salt. *SNORT* “…chewing on his girlfriend Sophie’s ears …” was one of the funniest lines eh-vuh. IT’S SO FREAKING GOOD. We just flag down the Bourbon Man when he drives through the neighborhood in his van with that jingly song piping out through the speakers. Used a candy thermometer? Caron; I also used different sugar the second time, and it crystallized on me as well! this was a lot of fun. THis stuff is great. Anyone have advice? Deb, I love you. Would love to try and get the flavor to be more like Cracker Jack – molasses-y, kind burnt raisin-y? My pots are fairly thin (not heavy, cast iron type) so they don’t retain a lot of heat when I take it off the burner. I am bringing this to a party tonight and cannot wait to try some myself. The caramel is bubbling away right now…can’t wait to try the finished product! Was delicious but definitely not for the faint of heart! I am a sort of new mom too – I have an 18 year old, a 13 year old and now a 1 year old baby boy – the “This is…..” series is my gift to him as I discovered these books long after my older 2 were beyond the reading-to stage. Recipes. I was at a restaurant recently that served up salted butter caramel sauce with a dessert and it was FANTASTIC – I had seen the recipe here but not been brave enuf to try it. Do you know if that was because of the blanched/unblanced factor or just coincidence.. Any suggestions? This seems like a wonderful combination of flavors and textures. I will try again, but could have cried as I threw it out! This turned out fabulous. 1/4 cup yellow corn kernels. The caramel did not distribute evenly, so I put it in the oven at 325 stirring every 10 minutes or so. Sorry for the multitude of posts, I just thought I should clarify my last comment: If you’re using a cast iron pot, it will take longer to heat up the caramel, but you’ll probably want to take the pot off the heat earlier in the caramelization process, that is before it turns amber, so that it doesn’t burn as it continues to cook. Make:Cast – Ten Years of Open Source Hardware. The “This is New York” link is what sealed the deal. Popcorn Cookies. of course the split second that i turned to my computer to look up what i had done wrong was the second it chose to turn golden, so it was a slightly overdone caramel, but still delicious. I’m not sure if I can mess with traditional caramel popcorn. And if you’ve never had popcorn from Iowa before, let me know and I’ll send you some. Because the pan was still hot and greasy from popping the popcorn, the caramel spread easier and nothing stuck to the bottom. I used almonds (raw, unblanched) and they were incredible. Burned my first batch but the second was a success. this looks delicious. This is fantastic!!! Hi Deb! 2~ In a separate bowl sift together (with a whisk) the flour and the baking soda. Separated it then topped it with a sprinkle of m&m’ sand then put it in my biggest Tupperware . Anyway, love this blog — so many lovely recipes and beautiful photos! It was also very difficult to tell when the sugar was “cooked” because I couldn’t rely on the colour of the syrup to alert me, so I may have taken it off too soon. It turned out to be an excellent idea. You also then have the opportunity to use different varieties of popcorn in your recipes – hulless popcorn, mushroom popcorn, etc. Sophie is my 5 month old’s girlfriend too! You are amazing. I have all of the ingredients, and it’s cold and it feels like a movie night. Can’t wait to try this! May have to make this tonight for New Years Eve, to be washed down by a Benediction or two- (see recipe for this Benedictine champagne cocktail in a recent NY Times!) I have been making your Challah recipe for several years now, and have adopted it as my favorite. First published December 30, 2009 on smittenkitchen.com |, Gaelle@whatareyoufeedingyourkidsthesedays.com, http://www.amazon.com/Presto-04830-PowerPop-Microwave-Multi-Popper/dp/B00005IBXK/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1262216614&sr=8-1. roasted cauliflower with pumpkin seeds, brown butter and lime. I have been surfin the web looking for plain old popcorn ball with a hit of cinnamon but I think I will go with your recipe. The popcorn looks delish! Great recipe, thanks for posting. Spicy Caramel Popcorn Find nutrition facts for over 2,000,000 foods. Thank you! I have several favorites that I make on the regular. The best part is it takes longer to prepare yourself than it is to make the actual recipe. Popcorn nirvana. Added the baking soda and BOOM! I just made this recipe, and it tasted really awful, I’m not sure where I went wrong. In response to the above question regarding temperature for the caramel, I heated mine to 250 degrees and it worked beautifully. V. That looks like such a great “rainy-day” activity. Really good base for some creativity! Make:Cast – How Hard Can It Be? Thanks for the great recipe,Deb! Once cool, store in an airtight container for up to two weeks or two minutes, if you’ve got a family like mine. It was messy, but everything was well covered. First to Julia; I don’t think it’s the butter, because the first time I made the caramel, it came out great, and I was using salted butter. And not just any popcorn, only the most delicious popcorn I’ve ever laid eyes on. Thank you for sharing! I always know you’ll come through for me. i also drizzled some chocolate on at the end, which was (unsurprisingly) delicious. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, 10 to 14 minutes. He picked this week’s theme (a movie, any movie, produced between 1987-1993), I picked the movie (Wall Street), and themed snack. just made this tonight and it is fantastic! Have the two large baking sheets ready. Want to make a traditional caramel popcorn with no spice or nuts? It took way longer to caramelize (nearly 20 minutes), but other than that I can’t really tell the difference. I’m happy to say I took on the challenge to make my first recipe with you and it was a hit! hope this helps anyone in a similar situation. Return the pan to heat and cook over medium low until it looks mostly absorbed, around 20-25 minutes. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions?and, too often, an unnecessarily daunting venture. I’ve never even popped popcorn that wasn’t in a bag, and I’m not thinking this has been a culinary oversight. Lightly coat two large, heatproof rubber spatulas, a very large mixing bowl and two large baking sheets with nonstick cooking spray or a thin slick of oil. Let cool on the sheets a few minutes to set before transferring to a wire rack to cool completely. I haven’t tried those other recipes so I cannot compare them, I can only tell you that this here is good, very good. (Okay, maybe not cereal. Super delicious. just made this and it is goooooooooooooooood, maybe next time with chipotle powder. Can’t wait to make it again. I cannot keep my hands out of it. Mmm…bourbon. The most popular popcorn recipe on Pinterest right now is this salted caramel popcorn from Cookies & Cups. Like my Arroz con pollo. I have a bottle of really good bourbon, part of it anyway, waiting for something so bring it on. There is no need to add any oils, and the corns pop up light, fluffy, healthy and delicious as though they came straight from the air-popper. I used unsweetened coconut and pistachios because I’m not a peanut fan. Thanks for the info we were seeking this while we were scanning the internet and your website came up– Many thanks. But the husband might be a fan of this, since he loves some savory with his sweet! The second batch was under-cooked, but I used it anyway. I’ve made this recipe half a dozen times. Other popular popcorn recipes include this avalanche popcorn from Chef in Training and spicy buffalo cauliflower popcorn from Rawmanda. I made both this caramel popcorn and the miso black sesame caramel corn tonight — you write above that 1/2 c of kernels makes 16 cups but in the miso black sesame, the same 1/2 c makes 8 cups.. should the amount of popcorn be doubled in this recipe..? 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